Sunday, June 16, 2013

The Artists Synchroblog (June) – The Artists Synchroblog is a group of bloggers who post every other month on the same topic, sharing our experience or perspective. On alternate months we undertake a Pinterest Project where we each take inspiration from a pinterest picture, create something (art, a meal, a DIY project, etc) and then post about it.

Welcome to my 2nd-ever Artists Synchroblog post. This month we are all supposed to pick a Pinterest project to complete and then blog about the process and outcome. We can pick any topic—art, metal, food, whatever. At first, I thought I would pick a metal project, but then I thought it might be fun to pick a food/recipe to complete instead. I mean, how many beautiful food photos have I "pinned" and NEVER even tried to cook?! A ton!

Seeing that I'm not a cook, I chose something pretty easy to make—little mini quiches. They're a great grab-and-go morning food, they're healthy and full of veggies, and WHO can mess up breakfast, right!? :)

Here's the original pin I found on Pinterest. It links to a lovely blog called Kalyn's Kitchen®, where Kalyn shares healthy home-cooking recipes. I'm definitely going to be frequenting her blog. Click this link to visit her blog -- Kalyn's Kitchen®.

Using the idea and recipe from Kalyn's Kitchen®, I then went off on my own and altered it a bit. The fun thing is that you can add anything you want to the little mini quiches. I chose to use mushrooms, zucchini, vidalia onions, peppers (from my Hubby's garden), and FF cheese. I sautéed all the veggies in some light virgin olive oil, because I didn't want them to be too crunchy. (I might have over-done it a bit) And I added some dried chives and black pepper while cooking.

Next, I beat a dozen eggs, added a little milk and some dried chives.

Then I spooned some of the cooked veggies into each section of a greased muffin tin, and topped each with FF cheddar cheese. Next I poured in the scrambled egg mixture to a little over 3/4 full, and stirred a little so that the veggies wouldn't all be on the bottom.

I baked at 375 for 20 minutes, and that was that. Oh, they puffed up while baking, but settled back down after I removed them from the oven.

I think they turned out pretty good, for my first try, and I already know what I'll do differently next time. Next time I think I will get one of those fancy silicone muffin tins like Kalyn uses. I think I'll leave out the vidalia onions and use green onions instead (like she did). I'll also decrease my cook time, and I'll add a dash of salt to each muffin tin mixture before cooking. All in all, I'm calling this one a success!

A big thanks toKalyn's Kitchen® for the great idea! And a big thanks to my Hubby for being my taste-tester/guinea pig!

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About Me

WELCOME to Amy Estelle Metalworks.
I am a metalsmith and jewelry artist, specializing in sterling and fine silver creations. I draw my inspiration from color, contrasting textures and nature as a whole. I love to work with natural stones, beads and glass to create designs that are both feminine and edgy, rustic and elegant.